BLUEBERRY SCONES
These Blueberry Scones are flaky and buttery, with the perfect combination of blueberry and vanilla! The sweetness of the vanilla pairs beautifully with the tartness of the blueberry, elevating the flavor of these soft, flavorful and old-fashioned blueberry scones.
Equipment
- Food Processor
Ingredients
- 2 c. all-purpose flour
- 1/3 c. granulated sugar
- 1 tbsp. baking powder
- 1/4 tsp. salt
- 8 tbsp. unsalted butter chilled
- 1/2 c. milk
- 1 egg
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1/2 c. blueberries fresh or frozen
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper. Set aside.
- In the bowl of the food processor, add flour, sugar, baking powder and salt. Pulse for a few seconds to combine the dry ingredients.
- Add the chilled butter, in pieces, to the food processor and pulse until the butter is incorporated and the mixture resembles sandy crumbs. Pour the mixture into a large bowl. (If you do not have a food processor, use a pastry blender to cut in the chilled butter or a grater to grate in the chilled butter into the dry ingridents.)
- In a small bowl, mix together the almond milk, egg, vanilla extract and almond extract.
- Add the wet ingredient mixture to the large bowl with the dry ingredient mixture. Stir to combine everything. (I like to use a fork at the beginning and then use my hands to fully combine the dough.) The dough will be slightly sticky.
- Gently mix in the blueberries, trying not to overwork the dough.
- Transfer the dough to a lightly floured surface and pat the dough into a circular disc, about 1 inch in height. Using a sharp knife, cut 8 wedges. Place the wedges on the prepared baking sheet.
- Transfer the baking sheet with the prepared scones to the oven and bake for 20-22 minutes or until the edges begin to turn golden brown. Allow the scones to cool slightly on the baking sheet.
- Serve warm & enjoy!
Tried this recipe?Let us know how it was!